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Vegan curry with pineapple
Fancy a vegan curry with lots of vegetables? Then you've come to the right place! You can customize this curry recipe with vegetables of your choice.
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Preparation:
20
minutes
mins
Preparation:
15
minutes
mins
Servings:
3
Servings
Calories:
238
Ingredients
For the curry
2
Carrots
1
Bar
Leeks
1
Bell bell pepper red
1
Can
Coconut milk
½
Broccoli
1
Mug
mixed nuts chopped e.g. almonds, cashews, peanuts
2
TL
Curry powder
1
Pinch
Cinnamon and clove
¼
fresh chili
½
Mango
¼
Pineapple
For the rice
2
Mug
Himalayan Basmati Rice
½
Banana
½
Mango
Instruction
Peel carrots and cut into small pieces. Cut leek and bell bell pepper into strips.
Sauté leeks and carrots with coconut oil. Deglaze with coconut milk.
Chop broccoli and add. Fold in nut mixture.
Season with curry, cinnamon and cloves.
Chop the chili peppers and add to the vegetable curry. Let simmer for 15 minutes and taste if the vegetables are already cooked
Finally, fold in the bell pepper strips (This keeps them nice and crunchy).
Dice mango and pineapple and add to curry before serving
For the rice
Fry the rice with a little coconut oil.
Deglaze with water and add a little salt.
Just before the rice is cooked, fold in half a banana and the mango.
Notes
This recipe contains without rice per serving
11.6 grams carbohydrates
5.8 grams protein
18 grams fat
Nutritional values
Calories:
238
kcal
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